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Close up look of Oats and Lentil chila with tempeh filling

Oats and Lentil pancakes (Chila)

Oats and Lentil pancakes or chila is a high-protein vegan and gluten-free breakfast, lunch, or lunch box recipe.
Prep Time: 10 minutes
Cook Time: 7 minutes
Resting Time: 1 hour
Servings: 6 pancakes

Ingredients

  • 1/2 cup lentils Split green/yellow moong dal, red lentil
  • 1/2 cup oats
  • 1 cup fresh coriander
  • 1-2 garlic cloves roughly chopped, optional
  • 1/4 inch Ginger roughly chopped
  • 1-2 Green Chilli roughly chopped, as per taste
  • Salt as per taste
  • Oil as per choice
  • Water as required for grinding.

Fillings Optional

  • Veggies, Grated Homemade Paneer, Tofu, tempeh, cheese, Meat

Instructions

Making Batter

  • Clean and rinse the lentil until the water comes out clear.
    1/2 cup lentils
  • Soak the lentil for 1 hour minimum. (Lentil would double in volume once soaked)
  • Once soaked, give the lentil a rinse again to get rid of any impurities.
  • In a blender jar add the lentils, oats, coriander, garlic, ginger, and green chillies into a smooth paste using water.
    1/2 cup lentils, 1/2 cup oats, 1 cup fresh coriander, 1-2 garlic cloves, 1/4 inch Ginger, 1-2 Green Chilli, Water
  • Make a semi-thick-dropping consistency batter.
  • Add salt, mix and let the batter rest for 10 minutes at least.
    Salt
  • One can allow the batter to rest overnight or more 5-6 hours. This would ferment the batter a bit and add some taste. Resting more is completely optional. I just rest or use it that way for my leftover batter or else I make it instant.

Making Chila/Pancakes/Wraps

  • Heat a cast iron or a non-stick pan on medium.
  • Once slightly hot, grease it with oil.
    Oil
  • Add a ladle full of batter (About 3-4 tablespoons) of batter and spread it in a circle to make a pancake.
  • Let it cook for 1-2 minutes on a medium stove.
  • Drizzle oil on the edges and the top.
  • After 1-2 minutes the chila/pancake would start leaving the edges.
  • Flip and cook on the underside for 3-4 minutes.
  • It is done when it is cooked on the underside with some brown spots appearing.

Fillings

  • If you are using cheese/paneer/tofu/tempeh/veggie/meat as the filling, flip the pancakes/chila and fill it on half of the side.
    Veggies, Grated Homemade Paneer, Tofu, tempeh, cheese, Meat
  • If you are using cheese as the filling, flip the pancakes/chila and add cheese either on half or full pancakes.
  • Serve it as is or with green coriander chutney and tamarind chutney or tomato ketchup.

Notes

  • The nutritional value below is calculated without any fillings. Fillings will add to the calorie count.
  • Standard US-size cups and spoons are used. 1 Cup = 236 ml, 1 tablespoon = 15 ml, 1 teaspoon = 5 ml The recipe proportions are just guidelines. One can change as per preference.
  • Any lentil can be used. Read above for substitutions.
  • Oats are naturally gluten-free but since the way they are handled be sure to buy them from an organic certified shop.
  • The cook time above is mentioned roughly for 1 pancake